Lemon Sugar Cookies
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Grated lemon zest||1 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs) (Plus 2 Tablespoon)|
In a small bowl, stir flour with baking soda, cream of tartar and salt.
In Batter Bowl, cream butter with Bamboo Spoon.
Add lemon zest, vanilla and 1 cup sugar, and mix well.
Stir in egg and milk.
Gradually add dry ingredients, blending after each addition until dough is smooth.
Turn dough out onto plastic wrap and shape into a log.
Refrigerate dough, wrapped in plastic wrap, at least 2 hours or overnight.
Preheat oven to 375° F.
Cut chilled dough log into thirds; return two portions, wrapped in plastic wrap, to refrigerator.
On lightly floured surface, roll one portion of dough to 1/8-inch thickness, using Dough and Pizza Roller.
With Star-Shaped Valtrompia Bread Tube, cut cookies into star shapes and arrange on 15-inch Round Baking Stone.
Gather, roll and cut any dough scraps into cookies.
Bake 10 to 12 minutes, or until edges begin to brown.
Transfer cookies to Non-Stick Cooling Rack and sprinkle while warm with some of the remaining 2 tablespoons sugar.
Repeat rolling and baking with remaining two portions of dough.
Cool cookies completely, then store in airtight container.